Determinación de la carga microbiana en muestras de cacao recolectadas en centros de acopios de la provincia de El Oro.

Abstract

This study examines the microbial load in cocoa samples collected from storage centers in the province of El Oro, Ecuador, with the aim of identifying contaminating microorganisms, particularly fungi of the Aspergillus and Penicillium genera, which can compromise the quality and safety of the product. The research arises from growing concerns about the presence of mycotoxins such as ochratoxin A (OTA) and aflatoxins, highly toxic substances for human health and subject to international regulations. The results show that Aspergillus niger was present in 80% of the samples, followed by Aspergillus oryzae (60%), Aspergillus nidulans (60%), Aspergillus flavus (40%), Aspergillus carbonarius (40%), Aspergillus terreus (40%), and Penicillium sp. (60%). The high incidence of these fungi suggests that storage and handling conditions at collection centers may be facilitating their proliferation, posing a significant risk to the commercialization of cocoa in international markets. It was observed that Pasaje and Machala exhibit the highest fungal diversity, indicating that post-harvest practices in these locations require urgent improvements. In contrast, Santa Rosa showed lower fungal diversity, which could be attributed to better storage and handling conditions. These findings underscore the need to implement control strategies, such as optimizing drying processes, monitoring humidity levels, training producers, and complying with international regulations to reduce microbial load and ensure cocoa quality. In conclusion, fungal contamination in cocoa from the province of El Oro represents a problem that requires immediate attention to ensure product safety. The application of good agricultural and post-harvest practices, continuous monitoring of microbial load, and the implementation of control regulations are recommended to prevent fungal contamination and guarantee the food safety of Ecuadorian cocoa.